• 1/4 cup honey
• 2 Tablespoons Dijon-style mustard
• 1 Tablespoon melted butter
• 2 teaspoons Worcestershire sauce
• Salt and pepper, to taste
• 4 Alaska Salmon steaks or fillets (4-6 oz. each), fresh, frozen or thawed
• 1 pound fresh asparagus spears
• 1/3 cup chopped walnuts

Preheat oven to 400°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® aluminum foil. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place salmon portions in center of foil-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce.

Roast 26 to 30 minutes for frozen salmon or 20 to 22 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

Note: For best texture, select thinner asparagus spears when cooking with fresh/thawed fish or thicker spears with frozen fish.

Nutrients per serving: 415 calories, 18g total fat, 5g saturated fat, 37% calories from fat, 138mg cholesterol, 40g protein, 27g carbohydrate, 3g fiber, 350mg sodium, 65mg calcium and 1.5g omega-3 fatty acids.